Name: Vegan Snickerdoodles
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 18 serving(s)
Ingredients: 3/4 cup (115 g) unbleached all-purpose flour; 1 tbsp ground cinnamon; 1/2 tsp baking soda; 1 pinch salt; 1/3 cup (70 g) brown sugar; 1/3 cup (75 ml) date purée; 1/4 cup (60 ml) vegetable oil; 2 tbsp (30 ml) non-dairy beverage, apple juice or water; 2 tbsp sugar; 1 1/2 tsp ground cinnamon

Preparation

Cookies
- In a bowl, combine the flour, cinnamon, baking soda and salt.
- In another bowl, whisk together the brown sugar, date purée, oil and non-dairy beverage. Add the dry ingredients and mix until smooth. Cover and refrigerate for 1 hour. The dough will be firmer but still soft to the touch.
Coating
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the sugar and cinnamon.
- With a 1-tbsp (15 ml) ice cream scoop, shape the dough into balls. Smooth out the balls of dough by rolling them with lightly oiled hands. Coat one ball at a time in the sugar mixture. Arrange on the baking sheet, evenly spacing them out.
- Bake for 8 minutes or until the cookies start to harden around the edges but are still soft at the centre. Let cool on the baking sheet. The snickerdoodles will keep for 1 week in an airtight container at room temperature.

Vegan Snickerdoodles

Categories

Ingredients

Cookies

Coating

Preparation

Cookies

Coating

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet